Cilantro Lime Rice is one of my requirements for a burrito or burrito bowl. If you like your meat spicy like me, then this is required to cut some of the heat.
There are probably thousands, if not more, recipes for cilantro lime rice floating around on the internet. But all of them seem to have the same ingredients, rice, citrus juice and cilantro. If you have read this blog from the beginning you probably already know that I cilantro is NOT one of my favorite foods or flavors!
I can eat cilantro in small, VERY SMALL doses. Since I make this recipe for myself generally, I do not use much cilantro. If you are a cilantro lover, then feel free to add more cilantro. I would just suggest that you taste your rice before adding more citrus juice or cilantro.
With Mexican restaurants being more abundant that any other international restaurants in any given town, you would guess that everyone likes it. Well, guess again. I have one in the household that doesn’t like Mexican food, at least the kind you get at a restaurant.
He will eat tacos and fajitas that I make at home, but they are not something I would consider remotely authentic. Taco meat made with a packet of seasoning or chicken marinated in a different packet of seasoning are not my idea of Mexican cuisine. But alas, I will make them just because both are easy and both will get eaten. Midwest Quesadillas are considered Mexican to this person who shall remain nameless, delicious and addictive, but certainly not Mexican.
Now my idea of a Mexican dish look more like this Beef Barbacoa piled up in a burrito or burrito bowl.
I don’t know if this is authentic or not. (I don’t know if Chipotle’s is authentic either, but it doesn’t stop me from eating there.)
It doesn’t actually matter to me, I just know that I really like it. I make a large batch every now and again. I freeze what I can;t use within a few days. The first day I use it for burritos and then the next few days I turn it into burrito bowls that I can take to work with me for lunch, or 2 a.m. snack depending on which shift I’m on.
When I make a burrito bowl, I layer my cilantro-lime rice on the bottom, add a layer of black beans, and finish with some meat on the top. I can microwave the entire thing and add my toppings that I have packed separately into smaller bowls.
My favorite toppings are pico de gallo, corn and roasted pablano salsa, guacamole, and Queso Fresco cheese. Yes, I know Queso Fresco cheese is not intended for this purpose, but it is my burrito bowl and I will make it with ingredients I like. I encourage you to do the same. Put whatever it is you like in your burritos and burrito bowls! Like a famous chef used to say “There are no food police.”
This recipe for Corn and Roasted Poblano Salsa is perfect for topping burritos, tacos, or anything that needs a bit of sweet and spicy.
Roasting your poblanos before adding them to any Mexican inspired dish gives the dish a smoky flavor. It’s very easy to do. I no longer have a gas stove, I use induction. Induction cooks like gas in most instances, but when it comes to roasting things over an open flame I am forced to fire up the grill.
You can do this over a grill, just use a medium to low heat and grill the peppers on all sides until they are charred and have black blistered skin. You can also do this over a gas flame in the kitchen, or use a grill pan.